These Vietnamese Pickled Carrots go with everything with their sweet and tart flavor!
Add a burst of flavor to sandwiches, salads, stir fries just about everything with these quick carrot pickles!
Don't let the name fool you, these Vietnamese Pickled Carrots go with everything! There is nothing that makes them particularly Vietnamese in flavor with just water, vinegar, sugar and salt, but they are a mainstay in Vietnamese cooking.
You can include Daikon radish in with the carrots, but sometimes I have trouble finding that, so I usually make mine with just carrots.
I always have a jar of these quick pickled carrots in my fridge. They are great on stir fries like this Pork Fried Rice, in salads like my Vietnamese Chicken Salad or they are amazing on sandwiches (I even add them to burgers!) they are a classic on a Ban Mi!
Ingredients.
- Water.
- White vinegar - you can use rice vinegar for a milder pickle or apple cider, but I typically use regular white vinegar.
- Sugar.
- Kosher salt - fine sea salt is nice to because it dissolves easily.
- Carrots - can use ½ carrots and ½ daikon radish.
Step by step instructions.
Over medium heat, combine the water, vinegar, sugar and salt. Stir until the salt and sugar have dissolved and the liquid is clear and smooth - about 3 to 4 minutes.
Place the liquid in a bowl and let it come to room temperature.
Shred the carrots (and daikon if using) and add them to the cooled liquid. Let it sit for 20-30 minutes or you can put it in a jar and refrigerate it until ready to serve.
These will keep in the fridge for at least 5 days.
These are so good and so easy! They add a pop of color and sweet tart flavor to anything you use them in!
More carrot recipes to try!
Recipe.
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Vietnamese Pickled Carrots
Instructions
- Combine the water, vinegar, sugar and salt in a saucepan over medium heat. Stir until the sugar and salt dissolve and the brine is clear. Pour into a bowl and let cool to room temperature.
- Add the shredded carrots to the cooled brine. Let sit at room temp for 20-30 minutes before serving or transfer to a lidded jar and store in the fridge up to 5 days.
Matthew Haubrich says
Why only up to 5 days in the refrigerator? I keep them around for a month or so.
Pam Greer says
I usually keep mine longer too, but recommendations are 5 days.
Sue says
What a great recipe--these pickled carrots are DELICIOUS! I made them to accompany a Momofuku Bo Ssam. I added peppercorns and garlic; next time I will try making them spicy.
Note: I halved the ingredients for the brine:
3/4 C water
3/8 C vinegar
3/8 C sugar
1/2 tsp salt.
Halving it made plenty of brine for the 3 cups of carrots.
Thanks for such a yummy recipe!
Mary-Margaret D Swofford says
I absolutely love this recipe! I did add daikon radish, plus shredded Nappa cabbage, onion, garlic, and turnip. These are terrific with all sandwiches, meats, eggs, and especially on banh mi sandwiches. I even added some to my borscht yesterday. Thank you for sharing your recipe!
Pam Greer says
So glad you liked them!
Ann says
We are huge lovers of pickled beans, and asparagus, but have never tried pickled carrots before. Sounds delicious!
Amy Liu Dong says
This recipe looks simple but absolutely yummy. Loved the minimalist look of this dish. I'll definitely make this at home.